Delicious recipe for a cold cream of zucchini and avocado.
- 2 zucchini
- 2 ripe avocados
- 2 small containers of natural Greek yogurt
- Half a liter of vegetable stock
- 1 leek or scallion
- Olive oil
- Salt and pepper to taste
Sauté the zucchini and the leeks with olive oil, until done. Add the broth and cook for a few more minutes.
Add the peeled and cubed avocado, allowing it to completely dissolve. Add the yogurt, season and puree in the blender.
Adjust the thickness of the soup to your liking by adding broth.
Let stand in the fridge for one hour before serving.
November 4, 2019
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